David Guas Announced as 2019 Wild American Shrimp Chef of the Year
October 25, 2019, BILOXI, Mississippi – In the third year of annual award, Wild American Shrimp®, the American Shrimp Processors Association (ASPA)’s marketing program for wild-caught Gulf and South Atlantic Shrimp, named Chef David Guas, Chef/Owner of Bayou Bakery Coffee Bar & Eatery in Arlington, Virginia, as its 2019 Chef of the Year. Chef Guas will reign for the next year as the organization’s “Admiral of Advocacy” and lead efforts promoting the benefits and quality of wild-caught, American shrimp.
Chef Guas was joined by Monte Sheffield, Chef/Owner of Palmer’s Restaurant Bar & Courtyard in San Marcos, Texas, and Rudy Rudolph, Executive Chef at South Market in Pensacola, Florida, as finalists for the award. By earning the award, there will also be a $500 donation to the charity of Chef Guas’ choice and a customized award plate.
A New Orleans-born TV personality and chef, Guas is widely familiar from his frequent appearances on “The Today Show,” “The Talk,” “Food Network” and his role as host and co-judge of Travel Channel’s summer competition series, “American Grilled.” He has also garnered national praise in publications like Food & Wine, Southern Living, Garden & Gun, Saveur and Bon Appétit for showcasing the soul of the South in Bayou Bakery.
This hunting, fishing, Harley-riding chef, and father of two sons, is known for his philanthropy efforts and food advocacy programs as a long-term member of Southern Foodways Alliance; Slow Food USA; Share Our Strength; Chefs for Equality; Real Food for Kids; U.S. State Department and the James Beard Foundation’s Culinary Diplomacy Initiative.
For nominations to be considered, each chef had to demonstrate their support for the wild-caught, domestic shrimp industry through various media and public relations vehicles, showcase two or more recipes utilizing Wild American Shrimp, show involvement in community philanthropic activities and food advocacy programs, as well as showcase any culinary awards of excellence, especially in the area of seafood.
Nominations were received from all over the United States. The nominations were reviewed by a committee designated by ASPA Executive Director, Dr. David Veal along with members of the Wild American Shrimp marketing team.
The Wild American Shrimp “Chef of the Year” is an annual award that is announced each October during National Seafood Month. The Association has an ongoing Chef Advocate program for chefs who prefer and promote Wild American Shrimp and welcomes those interested in becoming a Wild American Shrimp Chef Advocate to apply HERE.
Click here for more information about Wild American Shrimp and the American Shrimp Processors Association.
About the American Shrimp Processors Association: The American Shrimp Processors Association (ASPA), based in Biloxi, Mississippi, was formed in 1964 to represent and promote the interests of the domestic, U.S. wild-caught, warm water shrimp processing industry along the Gulf and South Atlantic with members from Texas to North Carolina. We are the collective voice of the industry, and our focus is to promote the interests of shrimp processors, other segments of the U.S. domestic wild-caught warm water shrimp industry and the general public. We market under the collective brand Wild American Shrimp. More information is available at http://www.americanshrimp.com
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